Five-Day Course in Winnipeg, Canada

Five-day course with Carl Shavitz

1 – 5 April 2019 CAD$2490 CAD$600 places available


The course will include:

Creating and maintaining your own sourdough leavens
Working with sourdough leaven, fresh yeast, and an overnight sponge.
Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
Temperature & humidity control
Differences in flours

You will be making 100% sourdough loaves, breads using both sourdough leaven as well as commercial yeast, and fully yeasted breads. You will make sourdough bread, sourdough semolina bread, focaccia, ciabatta, grissini & bagel. Breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.

** the fee for the 5-day course in Winnipeg includes tuition, extensive course recipes & notes, all ingredients, 2 bannetons, 2 dough scrapers, a knife to slash the dough, a digital thermometer, an embroidered Artisan Bread School apron, & lunch for 5 days.

Participants will receive a certificate
to confirm that they have successfully completed the five-day course at Kitchen-Sync.


Please read the Terms & conditions before filling in the application

Kitchen-Sync, Winnipeg, Canada

Kitchen-Sync, Winnipeg, Canada

Artisan Bread School at Kitchen-Sync, Winnipeg, Canada, 2016


Kitchen-Sync, Winnipeg, Canada

Five-day course at Kitchen-Sync 2017